This is a healthy, fresh take on a creamy pesto pasta. The original recipe calls for conchiglie (medium sized shell) pasta, but I think you could use any “chunky” shape and it would work well. Adapted from Yotam Ottolenghi (via The Kitchn).

Ingredients

• 2.5 c plain Greek yogurt
• 10 T olive oil, divided
• 4 cloves garlic, crushed
• 1 lb fresh or thawed frozen peas, divided (Note: you can also use snap peas)
• 1 lb dried conchiglie pasta
• 1/2 c pine nuts
• 1-2 t chili flakes
• 2 c fresh basil leaves, coarsely torn
• 8 oz feta cheese, broken into chunks
• Kosher salt and freshly ground pepper

Instructions

1. Put yogurt, 6 T olive oil, garlic, 1 c basil, and 2/3 c peas in a food processor.
2. Blitz to a uniform pale green sauce and transfer to a large mixing bowl.
3. Cook pasta in salted boiling water until al dente.
4. As the pasta cooks, heat 4 T olive oil in a small frying pan over medium heat. Add pine nuts and chile flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red.
5. Heat the remaining peas in some boiling water, then drain and set aside.
6. Drain cooked pasta into a colander, shake well to get rid of water, and add pasta gradually to the yogurt sauce. (Adding it all at once can cause the yogurt to split.)
7. Add warm peas, 1 c basil, feta, 1 t salt, and a few grinds of pepper to pasta.
8. Toss gently, transfer to individual bowls, and spoon over the pine nuts and their oil.